Broad Bean & Pea Soup With Black Bread Croutons, Mozzarella & Anchovy

• 1 white onion Small, - Finely diced
• 2 cloves garlic - Crushed and roughly chopped
• 1 glug rapeseed oil
• 4 3/4 cups frozen broad beans
• 3 3/4 cups frozen peas
• 2 1/2 pints vegetable stock
• 1 pinch salt
• black pepper Generous sprinkle of white and
• 2 slices black bread chia seed, Broken & crumbled then placed on a baking tray and roasted
• 1 bunch spring onions ends removed and roasted
• 1 corn-on-the-cob Kernels removed and toasted
• 1 buffalo mozzarella Ball of, - Roughly torn into bite sized pieces
• 4 mint leaves - Finely sliced
• 6 anchovies Optional - Each sliced into three

1. Add the onion and garlic to a large saucepan with a small glug of rapeseed oil, allow to sweat over a low heat for several minutes
2. Add in the peas and broad beans plus the vegetable or chicken stock and increase the heat
3. Cook for 5 minutes then take off the heat allow to cool for a minute or two, then transfer in batches to the blender
4. Blitz until smooth then place back in a pan over a medium heat
5. Taste for seasoning adding salt if necessary plus a generous amount of white pepper
6. For the extras, break up the black bread and place on a roasting tray
7. Add the spring onions (to the same roasting tray) with a small glug of rapeseed oil and a sprinkle of salt roasting for 10-15 minutes on 190 degrees Celsius or until the black bread is crunchy and the spring onions are golden and soft
8. For the crispy corn add to a small frying pan with a dash of rapeseed oil, a small sprinkle of salt and allow to turn golden over a medium to high heat
9. Slice up the anchovies, tear up the mozzarella and serve.

white onion, garlic, rapeseed oil, frozen broad beans, frozen peas, vegetable stock, salt, black pepper, black bread, spring onions, corn, buffalo mozzarella, mint, anchovies

Taken from www.yummly.com/recipe/BROAD-BEAN-_-PEA-SOUP-WITH-BLACK-BREAD-CROUTONS_-MOZZARELLA-_-ANCHOVY-1513024 (may not work)